|Nutritional Guidelines (per serving)|
|Servings: 12 servings (serves 12)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 22g||108%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you conjure up Ireland, you likely think of sloping thatched-roof houses with gardens in front and huge fireplaces inside where its owners take refuge from Ireland's frequent rain.
On the table, by the fire, you would often find true Irish stew, a regular meal of common people. It's always made with lamb, onions, and potatoes (of course), no questions asked. After that, variations abound. Most people add carrots, and it's not unusual to also find parsnips, peas, turnips, and/or celery.
In this recipe which appears in The Frugal Gourmet on Our Immigrant Ancestors by Jeff Smith, onions, carrots, and potatoes round out the hearty dish.
- 1/2 pound thick sliced bacon, diced
- 6 pounds lamb, boneless shoulder, cut into 2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 cloves garlic, peeled and finely chopped
- 1 large yellow onion, peeled and finely chopped
- 4 cups beef stock, homemade or canned
- 2 teaspoons sugar
- 4 cups carrots, cut into 1-inch pieces
- 2 large onions, yellow, peeled and sliced
- 3 pounds potatoes, peeled, quartered, and cut into 1/2-inch pieces
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup dry white wine
- Garnish: parsley (chopped)
Gather the ingredients.
Sauté the bacon in a large frying pan. Reserve the fat and the bacon.
Place the lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat the meat evenly.
Reheat the frying pan. In batches, brown the lamb in the reserved bacon fat. If you run out of fat, use a little oil.
Transfer the browned meat to a 10-quart stovetop casserole, leaving about 1/4 cup of fat in the frying pan.
Add the garlic and 1 chopped yellow onion to the pan and sauté until the onion begins to color a bit.
Add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar.
Cover and simmer for 1 1/2 hours, or until tender.
Check for salt and pepper before serving and add if needed.
Top with the parsley garnish before serving.
- Make this stew the day before, as it is even better reheated. The flavors have time to blend together more and result in a more flavorful dish.
Serve this Irish stew with Irish soda bread if you have time for a bit of extra cooking. If not, serve up hearty bread like sourdough or artisan for a harmonious texture with the stew.